Pork Roast With Gravy

• 1 boneless pork sirloin roast (2-1/2 pounds)
• 1-1/2 teaspoons canola oil
• 3/4 cup white wine or chicken broth
• 2 tablespoons brown sugar
• 2 tablespoons reduced-sodium soy sauce
• 1 teaspoon minced fresh gingerroot
• 1 garlic clove, minced
• 1/2 teaspoon chicken bouillon granules
• 4-1/2 teaspoons cornstarch
• 4-1/2 teaspoons cold water

1. In a Dutch oven, brown roast in oil on all sides. In a small bowl, combine wine, brown sugar, soy sauce, ginger, garlic and bouillon; pour over roast.
2. Bring to a boil. Reduce heat to low; cover and cook for 45-60 minutes or until pork is tender, basting occasionally with pan juices.
3. Remove roast to a serving platter; keep warm. Pour drippings and loosened browned bits into a 2-cup measuring cup; skim fat. Add enough water to measure 1-1/2 cups. Return to pan.
4. Combine cornstarch and water until smooth; gradually stir into pan. Bring to a boil; cook and stir 1-2 minutes or until thickened. Serve with roast.

pork sirloin roast, canola oil, white wine, brown sugar, soy sauce, fresh gingerroot, garlic, chicken bouillon granules, cornstarch, cold water

Taken from www.tasteofhome.com/recipes/pork-roast-with-gravy/ (may not work)